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Fab Burgers

108 - 7320 137th St, Surrey · Restaurant

31 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer unavailable at start of inspection.
      • Corrective Action(s): 1. *REPEAT* (Since June 2025) **Corrected during inspection** Sanitizer has not been dispensed at start of shift. Stated some spray bottles were available from yesterday. Sanitizers should be dispensed/mixed fresh daily.
      • Provide written instructins on how each chemical on site should be used / mixed.
      • Provide equipment for staff to mix chemicals.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Stack of take out containers and box of napkins observed to be stored under front of house handwashing station.
      • Corrective Action(s): 1. Remove food contact surfaces from under sink.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Range hood filters observed to have heavy build up of grease. Filters are dark brown-black in colour. Staff on site stated this was cleaned every 20 days. Given build up, it should be cleaned at least weekly.
      • 2. Heavy grease build up observed along cook line:
      • - Under griddle
      • - Under both fryer units
      • - In gap between griddle and fryer
      • Corrective Action(s): 1-2. *REPEAT* (Since June 2025) Identified areas needs to be cleaned immediately. Adjust cleaning schedule to have areas cleaned more frequently. Have schedule with staff sign off for accountability.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 1. Multiple spray bottles observed under griddle, filled with some liquid. None of the bottles are labelled.
      • Corrective Action(s): 1. All spray bottles are to be clearly labelled with its contents. This is to ensure staff know what chemicals they are using.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available at start of inspection.
      • **Corrected during inspection** Inspector instructed staff on proper mixing ratio for sanitizer.
      • Sanitizer should be made daily. End of Day staff is to empty out all spray bottles. Start of Day staff should know how to mix sanitizer and chemicals.
      • Provide written instructions on how each chemical should be mixed.
      • Provide equipment for staff to mix chemicals.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Range hood filters observed to have build up of grease. Colour of stainless steel an orange-dark orange colour. Staff stated items are cleaned weekly.
      • 2. Build up of food debris and grease observed:
      • - under, beside and inside deep fryer
      • - under and behind gril
      • - on floor against wall behind grill.
      • Corrective Action(s): Please clean identified areas immediately. Grease build up can be a potential fire hazard.
      • Please also develop and maintain a sanitation log. Log should identify:
      • - what items are to be cleaned,
      • - how items will be cleaned,
      • - when items will be cleaned, and
      • - a space for staff to sign off/initial
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Wall mounted sanitizer dispenser not working. No chemical is siphoned up in line.
      • 2. Unlabelled bottle observed feeding into wall mount sanitizer dispenser. Staff was unable to identify chemical.
      • Corrective Action(s): 1. Repair wall mounted dispenser, or remove. This is so staff won't be confused and used the broken dispenser thinking it is working.
      • 2. All chemicals must be properly labelled.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Aug 2024) Gravy observed to be holding at 20°C at time of inspection. Staff stated gravy was heated and placed in warmer for approximately 45 minutes. Product measured 20°C.
      • **Corrected during inspection** Gravy reheated to boiling and warmer unit has been dialed up to increase temperatures.
      • Gravy temperatures need to be monitored to ensure product is 60°C or greater.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since Aug 2024) Range hood filters observed to have a heavy build up of grease. Colour of stainless steel is now a dark orange - brown. Staff stated items are schedule to be cleaned in the evening today for the weekly cleaning.
      • 2. Build up of food debris observed in the following areas:
      • - under, beside, and inside the deep fryer
      • - under preparation table
      • - under and behind freezer units
      • Corrective Action(s): 1. Please ensure filters are cleaned regularly. Filters that have severe grease build up no longer holds grease and may contribute to a fire hazard.
      • 2. Please clean identified areas and monitor to ensure these areas are maintained in a sanitary manner.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy warmer oserved to be filled above unit heating level; top of gravy measured ~40°C. Internal temperature measured 60°C.
      • Corrective Action(s): Do not fill gravy container past fill line. In meantime, gravy is to be reheated and split into two containers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Range hood filters observed to have a heavy build up of grease.
      • Corrective Action(s): Clean range hood filters immediately.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not observed at time of inspection.
      • Corrective Action(s): Please locate or order permit to operate.
      • Correct by: immediately
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease build up observed under deep fryers
      • Corrective Action(s): All areas of kitchen is to be cleaned regularly. Add this to cleaning schedule if not currently included.
      • Correct by: immediately.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy in hot holding unit observed to be holding at 55°C at time of inspection.
      • **Corrected during inspection** Product made at 11am. As product has potentially been held at <60°C for more than 3 hours, product is voluntarily discarded as per approved food safety plan.
      • Staff adjusted temperature of hot holding unit. Monitor with thermometer to ensure unit can keep products at 60°C or greater.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Facility using multipurpose surface cleaner for customer tables instead of sanitizer.
      • Sanitizer fresh from dispenser measured between 0 -100 ppm QUATS
      • **Corrected during inspection** Owner to contact Ecolab to have dispenser serviced. Purchase bleach in meantime for sanitizing purposes (1/2 tsp unscented household bleach / 1L water)
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Oct 25, 2022) Staff observed to not be washing hands when switching from 'dirty task' to 'clean task'
      • **Corrected during inspection** Operator to eduate staff to wash hands when gloves are to be changed. Changing gloves is not and adequate replacement for washing hands.
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops stored in ingredient bins (Salt, pepper, chili powder).
      • **Corrected during inspection** Scoops removed from container after identifying.
      • Store scoops for ingredients outside of ingredient container to prevent contaminating food product (directly from handle, or from staff hands reaching for handle of scoop).
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed between counter and 3 compartment sink, and under 3 compartment sink.
      • Corrective Action(s): Please ensure all areas of facility is cleaned properly
      • Correct by: Aug 2023
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): **REPEAT** Sauces observed to be stored at room temperature near hand washing station at start of inspection
      • **Corrected during inspection** Sauces moved to cooler upon request.
      • Do not keep sauces at room temperature
      • Corrective Action(s):
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. *REPEAT* Sauces stored at room temperature when original packaigng states prodct must be refrigerated
      • Corrective Action(s): 1. Sauces, if left at room temperature for over 4 hours total, must be discarded. Keep sauces in cooler until use.
      • Correct by: Oct 27, 2022
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: **REPEAT** Approved sanitizer not available at time of inspection. QUATS sanitizer dispenser not functioning. Bleach not available at time of inspection.
      • Corrective Action(s): Immediately purchase bottle of house hold unscented bleach.
      • Mix 1/2 tsp bleach to 1 L water.
      • 1. Facility is to have bleach on site as a back up to QUAS sanitizer
      • 2. Mixing instructions for bleach sanitizer must be made availalbe for staff in case QUATS dispenser malfunctions
      • 3. Sanitizer must be mixed fresh daily and as needed to ensure adequate strength of sanitizer (100-200ppm bleach)
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to be washing gloved hands at start of inspection.
      • **Corrected during inspection** Inspector educated staff to change gloves when hands need to be washed.
      • Ensure all staff understand gloves are single use equipment and must be discarded when washing hands.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: *REPEAT* Raw chicken observed to be stored in a pail of water in 3 compartment sink. Product measured 17°C, staff stated chicken was thawing for an hour.
      • **Corrected during inspection** Staff turned on cold running water when identified.
      • Thawing can be done in the following 3 ways ONLY:
      • 1. Under cold running water
      • 2. In cooler
      • 3. In microwave (if used immediately only)
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. **REPEAT** Range hood filters (above cooking line) observed to have heavy build up of grease.
      • 2. **REPEAT** Areas under, beside and behind cookinge equipment observed to have build up of grease.
      • Corrective Action(s): 1&2. Heavily built up grease is also a fire hazard. Ensure all areas of cooking line are cleaned. Maintain a set cleaning shedule to ensure staff is cleaning equipment.
      • Correct by: immediately
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser observed to not be working; 0ppm QUATS detected from solution from dispenser.
      • Corrective Action(s): Contact supplier to have unit serviced as soon as possible.
      • Correct by: immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: New staff on site; staff stated he did not take FOODSAFE level 1 or equivalent
      • Corrective Action(s): Ensure at least one staff on site has FOODSAFE level 1 or equivalent training.
      • Correct by: April 2023
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): **REPEAT** Sanitizer for seating area/front of house measured 0ppm.
      • **Corrected during inspection** Operator to change pail for fresh sanitizer solution. All sanitizer solutions must be monitored to ensure adquate sanitizing of the facility.
      • Corrective Action(s):
      • Violation Score: 15
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. Sauces stored at room temperature when original packaging states product must be refrigerated.
      • 2. Cooked mushroom observed to be stored at room temperature in tupperware container next to hot holding unit. Product measured 26.2°C at time of inspection. Staff stated mushroom was cooked last night, taken out around 11 and leftovers are returned to cooler.
      • Corrective Action(s): 1. Store sauces at refrigerated temperatures.
      • a. Large sauce containers and portioned sauce containers must be stored in cooler removed from refrigeration.
      • b. Portion less sauce into squirt bottles for use during lunch rush. Without manufacturer approval, products that need refrigeration are to be discarded after 4 hours cumulative at room temperature. Lunch rush was stated to be roughly 3 hours, between 11a - 2p.
      • Correct by: Aug 2, 2022
      • 2. Potentially hazardous foods (cooked mushrooms) must be held at temperatures of 4°C or less, or 60°C or above. If product is maintained at ambient temperature, it must be discarded within 4 hours cumulative. Lunch rush was stated to be roughly 3 hours, between 11a - 2p.
      • Correct by: Aug 2, 2022
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* Spray bottle of QUATS measured between 0-100ppm at time of inspection. QUATS dispenser malfunctioning, no bleach found on site
      • **Corrected during inspection** Staff, on operator's instructions, purchased bottle of bleach. Inspector instructed staff on proper mixing ratio for bleach.
      • 1/2 tsp household unscented bleach per 1L water
      • 1. Facility is to have bleach on site as a back up to QUATS sanitizer.
      • 2. Mixing instructions for bleach sanitizer must be made available for staff in case QUATS dispenser is malfunctioning.
      • 3. Sanitizer must be mixed fresh daily and as needed to ensure strength of sanitizer is sufficient to sanitize food contact surfaces.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front hand washing station is damaged; Faucet handle is missing.
      • Corrective Action(s): Owner has contacted plumber and awaiting repairs / replacement. Please have faucet repaired/replaced by Tuesday, Aug 2, 2022
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. *REPEAT* Equipment and food stored too close to front hand washing station (Chicken knife, cutting board, and sauces). Water from hands can potentially drip or splash onto food contact surface.
      • 2. *REPEAT* Sauces stored at room temperature when original packaging states products must be refrigerated after opening.
      • Corrective Action(s): 1. Remove equipment from hand washing area. Ensure area directly around hand washing station is left clear.
      • Correct by: immediately
      • 2. Store sauces at refrigerated temperatures. Review all products in dry storage. All products that need refrigeration and have been stored on shelf for unknown amount of time should treated as per food safety plan corrective actions for products stored outside of appropriate temperature.
      • Correct by: immediately
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bag of chicken drumsticks observed to be in a stagnant water filled pail. Temperature of water measured 15°C, internal temperature of product measured -0.1°C.
      • **Corrected during inspection** Staff turned on running water when identified.
      • Thawing can be done in 3 ways:
      • 1. in cooler,
      • 2. under cold running water, and
      • 3. in the microwave if product is used immediately
      • Corrective Action(s):
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Mop pail observed to be full of black coloured water. Staff stated this was to soak the mop.
      • Corrective Action(s): Mop pail is to be emptied after use to prevent habouring/breeding of pests. Brackish stagnant water can potentially be breeding ground for flies and water source for other pests.
      • Correct by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* Range hood filters (above cooking line) observed to have heavy build up of grease. Staff has previously stated this was cleaned weekly. Cleaning log book does not state this equipment has been cleaned. Vent system is professionally cleaned every 4 months.
      • 2. *REPEAT* Areas beside, under and behind cooking equipment observed to have build up of grease. Areas have been noted as cleaned 4 days prior, but is heavily caked in grease.
      • Corrective Action(s): 1&2. Heavily built up grease is also a fire hazard. Verify and monitor to ensure all areas of cooking line are cleaned more frequently. Develop and maintain a set cleaning schedule (use excel / tables) to ensure compliance. Current notebook is not too helpful as pages can easily be torn out. Cleaning log observed to not be consecutive days and is missing weeks (e.g. Mid June - Mid July).
      • Correct by: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Faucet of front hand sink damaged
      • 2. Water dripping from drip tray of soft drink dispenser
      • Corrective Action(s): 1. Owner has already contacted plumber. Faucet must be repaired/replaced by Tuesday Aug 2, 2022.
      • 2. Contact technician for soft drink dispenser to have assessed.
      • Correct by: Nov 2022
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of QUATS measured ~50ppm at time of inspection.
      • **Corrected during inspection** Spray refilled and measured 400ppm QUATS.
      • Please refresh sanitizer daily at start of shift to ensure adequate concentration of sanitizer.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. equipment stored too close to front hand washing station (cutting board, knife, sauces)
      • **Corrected during inspection** items removed from area when identified
      • 2. sauces stored at room temperature; original packaging of sauces state product should be refrigerated after opening
      • **Corrected during inspection** sauces discarded by staff when identified
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Range hood baffles (above flat top cooking surface) observed to have heavy build up of grease. Staff stated due to staffing shortage, baffles are washed sequentially. Baffles are washed weekly and identified baffle will be washed today.
      • 2. Areas beside, behind, and under cooking equipment observed to have build up of grease. Staff stated cleaning staff will be notified to clean area.
      • Corrective Action(s): 1. Ensure baffles are cleaned more frequently (if build up observed is from one week, may need to clean every 3 days); heavy build up of grease can be potential attractant to pests and can lead to potential fire hazard.
      • Correct by: immediately
      • 2. Areas around cooking line should be cleaned regularly. If areas are missed frequently, it is recommended to develop and maintain a cleaning checklist and sign off to ensure all areas are cleaned.
      • Correct by: immediately
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles had less than 50ppm Quats sanitizer.
      • Corrective Action(s): Quats sanitizer at 200ppm is required to properly sanitize food contact surfaces. Sanitizer bottles were refilled and tested at 200ppm at the time of inspection. Ensure sanitizer dispenser is properly dispensing sanitizer prior to filling spray bottles.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop was stored inside dry ingredient container with the hand in contact with the ingredients.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoop was removed at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Unknown pink solution was found in a bottle labelled sanitizer. Chemical did not indicate any Quats when tested.
      • Corrective Action(s): Ensure all chemical bottles are properly labelled to prevent accidental mixing and or misuse of chemicals. Unknown solution was emptied and spray bottle was washed and refilled with Quats sanitizer at 200ppm.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE Level 1 or equivalent trained staff on-site at the time of inspection.
      • Corrective Action(s): In the absence of the operator, at least one staff member must have FOODSAFE Level 1 or equivalent training
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Flour coating from the pervious night was stored at room temperature and had food in it.
      • Corrective Action(s): Flour coating must be discarded at the end of each night. Flour was discarded at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach was stored in a spray bottle labelled Quats sanitizer.
      • Corrective Action(s): All chemical containers must be properly labelled to prevent accidental mixing and/or misuse. Incompatible chemicals may mix to product toxic by-products.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had no detectable chlorine sanitizer.
      • Corrective Action(s): Chlorine sanitizer must be maintained at 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. Chlorine at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): A spray bottle of orange solution was labelled sanitizer and another spray bottle of unknown contents was unlabelled.
      • Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing and or misuse of chemicals. Containers were emptied at the time of inspection.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE Level 1 or equivalent staff on-site at the time of inspection.
      • Corrective Action(s): While in operation, facility must have one FOODSAFE Level 1 or equivalent certified staff member present at all times. Staff member stated she has registered for FOODSAFE Level 1. This is a repeat violation. Operator has until July 31, 2020 to provide proof of enrollment in FOODSAFE Level 1 or equivalent training (confirmation email must not be dated prior to July 28, 2020). Failure to provide confirmation of FOODSAFE Level 1 or equivalent training will result in the issuance of a Violation Ticket.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was thawing under cold running water in a plastic detergent container.
      • Corrective Action(s): Only food grade materials can be used for the storage of foods. Container which did not previously store food cannot be used for food storage. Chicken was discarded at the time of inspection.
      • Violation Score: 15
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of grilled mushrooms made the previous night was at 8C. Container was covered with significant amounts of moisture on the lid.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less to prevent the growth of pathogens and or the formation of toxins. To rapid cool foods, ensure steam is allowed to escape. Mushrooms were discarded at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two opened containers of mayonnaise labelled "Refrigerate After Opening" were stored in the dry storage area.
      • Corrective Action(s): Ensure all foods are stored according to the manufacturer's instruction. Staff discarded items at the time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy was at 50C and water in the hot holding units was only at 59C
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Do not use the hot holding unit to store foods until it is warmer than 60C. Gravy was reheated to 74C and hot holding well was at 64C at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff member put cell phone on prep cooler cutting board and did not sanitize area after moving phone.
      • 2) Quats sanitizer pails were at 0ppm to 100ppm.
      • Corrective Action(s): 1) Ensure all food contact surfaces are maintained in a clean and sanitary condition. Do not put cell phones on work surfaces. Cutting board was sanitized at the time of inspection.
      • 2) Quats sanitizing solution must be at 200ppm to properly sanitize food contact surfaces. Ensure automatic sanitizer dispenser is dispensing a proper level of sanitizer prior to filling bottles. Sanitizer spray bottles were refilled with 200ppm sanitizer at the time of inspection.
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: All purpose cleaner spray bottle and pail were unlabelled.
      • Corrective Action(s): Ensure all chemicals and spray bottles are labelled to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed.
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bottom shelf of the upright cooler was at 8C. Top three shelves were at 3C, 3C, and 4C. Cooler unit was serviced again and technician stated there were no issues with the cooler unit.
      • Corrective Action(s): Cooler unit must either be serviced to ensure it can maintain 4C throughout the cooler on a consistent basis or potentially hazardous foods cannot be stored on the bottom level of the cooler unit.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris was found on the mandolin slicer from the previous days use.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination of foods. Slicer was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Flour batter used for raw chicken was left over from the previous night.
      • 2) Evaporated milk was stored in an opened metal can.
      • Corrective Action(s): 1) Batter used for raw meats must be discarded at the end of each night. Batter was discarded at the time of inspection.
      • 2) Once canned foods are opened, the contents must be transferred to a food grade container with proper protection. Staff discarded milk at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler was at 2C on the top and 7C on the bottom. Cooler had large amounts of food stored on the middle layer. External thermometer registered 30F (-1C). Cooler was reorganized and temperature dropped to 6C.
      • Corrective Action(s): Service or adjust cooler unit and ensure it can maintain 4C or less throughout the cooler unit at all times.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy was placed in the hot holding well and was at 27C and 29C. Staff were using induction unit to make tea at the time of inspection.
      • Corrective Action(s): Gravy must be reheated to 74C (within 2 hours) prior to hot holding. Hot holding unit cannot properly reheat foods. Gravy was reheated on the induction unit at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tong were found to have green onion and sauce on them. Staff stated the tongs have not been used today.
      • Corrective Action(s): All equipment must be cleaned and sanitized after each use to prevent potential cross contamination. Tongs were washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station had a tray of frozen chicken thawing in standing water at the time of inspection.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwahsing. Chicken was removed at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed answering phone with single use gloves followed by handling food. Staff member did not change gloves prior to directly handling food.
      • Corrective Action(s): Staff must adhere to good hand hygiene and change gloves when they become contamination to prevent potential cross contamination. Food item was discarded at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff member observed handling cooked burger patty with unwashed hands.
      • 2) Food stored in the chest freezer in an uncovered container in direct contact with other foods.
      • Corrective Action(s): 1) Ensure all food is handled in a sanitary manner to prevent potential contamination of foods. Patty was discarded at the time of inspection.
      • 2) Ensure all foods are covered and protected from contamination to prevent potential contamination. Container was covered with plastic wrap at the time of inspection.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken wings were thawing at room temperature at the time of inspection (one pail and one tray).
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a refrigeration unit at 4C or less to prevent the growth of pathogens and or the formation of toxins. Chicken wings were still frozen and placed under cold running water at the time of inspection.Chicken wings were thawing at room temperature at the time of inspection (one pail and one tray).
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink plugs are not available at the time of inspection. Operator is currently using cloth to hold water. Water takes approximately 1 to 1.5 hours. Sink plugs are to be picked up this afternoon.
      • Corrective Action(s): Ensure sink plugs are available to prevent sanitizer from draining in order to properly clean and sanitize equipment.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Neither of the staff members on-site at the time of inspection had their valid FoodSafe Level 1 or equivalent training.
      • Corrective Action(s): In the absence of the operator, at least one person must have their valid FoodSafe Level 1 or equivalent training. One staff with valid FoodSafe Level 1 arrived on-site at the time of inspection.
      • Violation Score: 1
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator observed carrying out different duties in the facility while using the same glove (oil and food residue observed on glove).
      • Corrective Action(s): Operator must adhere to good hand hygiene/glove usage practices. Gloves must be changed when moving from one task to the next in order to prevent potential cross contamination.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Burger press has a piece of cardboard wrapped in plastic wrap being use as the base.
      • Corrective Action(s): All materials must be smooth, non-absorbent, and easily cleanable. Cardboard does not meet any of these requirements. Replace cardboard with an acceptable material. Cardboard was discarded at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Metal whisk is broken.
      • Corrective Action(s): Replace whisk. Ensure all equipment is in good working order.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have valid FoodSafe Level 1 or equivalent training. This is a continuing violation.
      • Corrective Action(s): Operator must successfully complete a FoodSafe Level 1 course by April 11, 2019. While the operator is waiting to compete a FoodSafe Level 1 or equivalent course, staff must be scheduled to ensure at least one person with FoodSafe Level 1 or equivalent is in the premise during all hours of operation. Provide proof of completion of FoodSafe Level 1 or equivalent training - temporary certificate. A public Health Act Correction Order has been issued. Fail to comply with the Public Health Act Correction Order will result in the issuance of a violation ticket.
      • Correction date: April 11, 2019
      • Violation Score: 1
  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station did not have any single use paper towels and back handwash station did not have single use paper towels or liquid hand soap.
      • Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Handwash stations were restocked at the time of inspection.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required by the grill area to remove built up grease.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction.
      • Staff are to adhere to the sanitation plan.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Degreaser was stored in a bottle labelled sanitizer.
      • Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing or misuse of chemicals.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on-site did not have valid FoodSafe Level 1 or equivalent training. No other staff present in the facility at the time of inspection.
      • Corrective Action(s): While in operator, facility must have at least one person with FoodSafe Level 1 or equivalent training at all times. Operator must either complete FoodSafe Level 1 or schedule staff accordingly.
      • Correction date: 2 weeks to complete FoodSafe Level 1 or equivalent training
      • Violation Score: 1
  29. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy was placed in the hot holding well and was between 7C to 32C.
      • Corrective Action(s): Hot potentially hazardous foods must be reheated rapidly to greater to 74C and hot held at 60C to prevent the growth the pathogens. Gravy was reheated rapidly on the stove top at the time of inspection.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upright cooler thermometer was broken.
      • Corrective Action(s): Ensure cool holding units are equipped with accurate thermometers to verify proper cold holding temperatures.
      • Violation Score: 1
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the food preparation area at the time of inspection. Both sanitizer spray bottles were stored under the 3-compartment sink.
      • Corrective Action(s): While in operation, food grade sanitizer must be available in each food prep area to properly sanitize food contact surfaces. Quats sanitizer at 200ppm was placed into the food prep area at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw burgers were observed stored above an insert of cooked burgers and an insert of pineapples.
      • Corrective Action(s): Raw meats must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Cooler unit was reorganized at the time of inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Both staff members on-site did not have FoodSafe Level 1 or equivalent at the time of inspection.
      • Corrective Action(s): In the absence of the operator, at least 1 person must have FoodSafe Level 1 or equivalent. Operator arrived at the time of inspection.
      • Violation Score: 1